Beef carpaccio with heirloom beetroot salad and sauce gribiche
Prep
25m
serves
6
Beef carpaccio
Alla Wolf-Tasker's beef carpaccio is rich but fresh, indulgent yet light. It's the ultimate party-starter.
Ingredients (12)
- 500g beef eye-fillet (centre cut), trimmed
- 1 bunch mixed heirloom or baby red and golden beetroots, scrubbed, trimmed
- 1/4 cup (60ml) extra virgin olive oil
- 1 tbs red wine vinegar
- Micro herbs and grissini, to serve
Sauce gribiche
- 1 soft-boiled egg, peeled, chopped
- 1 tbs Dijon mustard
- 1 large eschalot, finely chopped
- 1 tbs tarragon vinegar
- 200ml light olive oil, plus extra if needed
- 1 tsp each finely chopped tarragon, dill and flat-leaf parsley
- 1 tbs small salted capers, rinsed, drained
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Enclose beef tightly in plastic wrap to form a neat log. Freeze for 5 minutes until firm.
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2.Unwrap beef fillet and thinly slice. Lay slices between 2 lightly oiled sheets of baking paper and flatten slightly with a rolling pin. Chill while you make the salad.
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3.Slice beetroot 3mm thick (a mandoline is ideal), then cut into thin matchsticks. Whisk together the oil and vinegar, season to taste, then toss with the beetroot.
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4.For the sauce, whisk the egg, mustard, eschalot and a pinch of salt together in a bowl. Add the vinegar, then slowly drizzle in 200ml olive oil, whisking constantly, until sauce is thick and shiny. Loosen with more oil if needed, stir in herbs and capers, then add more salt to taste.
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5.Lay carpaccio on a serving platter, sprinkle over salad and herbs and drizzle with sauce gribiche. Serve with grissini.
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